I’ve been messing with this chili recipe now for many years. I’ve made it with turkey, chicken, ground beef, chorizo, but I’ve finally come to terms that it’s the Beef Chili that I prefer.

I wanted a chili that would permeate the entire house with a smokey aroma and have enough heat that even the walls would be crying. This one is it! Using Red Kidney Beans from Melissa’s Produce, along with roasted Hatch green chiles, jalapenos, chili powder, cayenne pepper, and red pepper flakes — we have just made fire! Melissa’s Steamed Red Kidney Beans are precooked and ready to use right out of the convenient vacuum sealed package. Red Kidney Beans are the key ingredient in chili con carne dishes.

But don’t sweat too much because it’s enough heat, but it does not scorch your taste buds. We’ve balanced the heat with the sweetness of the onions, red bell peppers, garlic, and loads of diced tomatoes.

Directions Pat the beef cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the beef to a separate bowl and set aside.

On medium-high heat, cook the onion in the same oil over medium heat until limp, but not brown, about 4 to 5 minutes. Add the garlic and cook for another minute.

Add the chili powder, pepper flakes, cayenne pepper, sugar, and cumin and saute for 3 minutes. You want to smell the deep, smokey aroma from the chile powders. When it fills the kitchen that’s when you know it’s ready to add the rest of the ingredients.

Add the red bell peppers, Hatch chile and jalapeno, bay leaves, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon black pepper and bring to a boil. Add the kidney beans and pinto beans. Add the coffee, reduce the heat to low, cover the pot with a tight-fitting lid and simmer for 1 more hour, stirring occasionally.